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From chow mein take-out for dinner, to dim sum carts on Sunday mornings, almost everyone who loves Chinese food will go anywhere to get it. This month we're going to show you our version of some popular Chinese recipes, made with ingredients that celebrate fall and winter. With the help of our handy Zojirushi products, you'll be able to enjoy these dishes right at home anytime without having to step out--they're all excellent companions to fresh steamed rice.
This is a cold Cantonese dish that uses a whole chicken. You can add seasonal vegetables like carrots and daikon and top with a fragrant green onion sauce. Yum! The recipe can also be used to make a broth for Egg Drop Soup.  
See recipe for Bai Qie Ji
(Poached Chicken served with Green Onion Sauce)
The classic pot sticker--filled with winter napa cabbage, is the ideal party appetizer. Substitute regular cabbage if you want, and fry up as many as you can. They're great leftovers because you can boil them to eat again, or deep fry and use for bento.
See recipe for
Guo Tie (Fried Pot Stickers)
This is a dim sum recipe, best eaten warm because it is steamed. The original Chinese dish is fermented for 3 days, but our Zojirushi version allows you to ferment within 30 minutes to 2 hours time. Top this delicacy with dried fruits or nuts.
See recipe for
Ma Lai Gao (Cantonese Steamed Cake)
If you love Chinese cooking, you've no doubt ventured out to your favorite restaurant and stood in long lines to eat a "Chinese breakfast" on a Sunday morning. What? No long lines where you go? Then you haven't been to the best in your area!
Dim sum originated with the Cantonese in southern China, when tea houses served little snacks to weary travelers on the great Silk Road. As its popularity spread, dim sum grew out of its secondary snack status and evolved into a national cuisine. These days in southern Mainland China and especially Hong Kong, many will go out every weekend morning to enjoy dim sum as a family activity.
If you've never tried it, you're in for a treat. A typical dim sum restaurant will have a large open banquet room with dozens of tables. You'll see a fleet of serving carts being wheeled around the tables, serving diners with bite-sized buns, dumplings, rolls and cakes in metal or bamboo steamers. Each serving usually has 3 to 4 pieces, and is meant to be shared by all at the table. In this way guests can sample everything the restaurants has to offer--the buffet is brought to you!
There are hundreds of kinds of dim sum--here are just a few of the more popular shapes and types.
  Lo mai gai (sticky rice): Steamed rice flavored with chicken, mushrooms, Chinese sausage and scallions wrapped in a banana or lotus leaf.
  Ngao yuk kau (steamed meatballs): Usually made with beef and garnished with scallions, with a layer of tofu skin on the bottom.
  Bao (bread buns): Wheat flour bread steamed or baked and typically filled with barbecue pork.
  Jin deui (sesame ball): Made from glutinuous rice flour, these dessert dim sum are stuffed with sweet red bean paste and deep fried.
  Pei guen (tofu skin roll): Tofu skin, a sheet of soy bean curd formed when making tofu, is used to wrap shrimp, chicken or pork.
  Fun gor (steamed dumplings): Variously shaped, these thick skinned dumplings are filled with chopped pork, chives, shiitake and other light ingredients.
  Har gow (prawn dumpling): A thin transparent wrapper shows off the bright orange shrimp inside, decorated with distinctive pleats on the outside.
  Siu mai (pork dumpling): Thinly wrapped pork or shrimp and open at the top, these are sometimes adorned with bright orange fish roe or a single green pea.
This month's chicken recipe was cooked easily in our Thermal Vacuum Cooking Pot. It utilizes thermal vacuum technology to keep the food cooking even when taken off the stove--thus making it an economical and GREEN way to slow cook your favorite recipes!
The Zojirushi Thermal Vacuum Cooking Pot uses the heat from the food to cook itself, with minimal heat loss for hours. Ideal for recipes that require slow cooking, without extended boiling that dissipates flavor and uses energy. Explore our recipes to see how to cook with this truly modern appliance for today's kitchen!
Vacuum insulated outer housing   Heat cooking pot directly on stove   Transfer cooking pot   Continue slow cooking by insulated heat   Food completes cooking after a specified time
Hearty Slow-Cooked Chili Creamy Chicken Stew Russian Borscht Chicken and Vegetable Soup Green Pea Soup Steamed Cheesecake Nimono (Japanese Summer Vegetable Stew)
More about the Stainless Steel Thermal Vacuum Cooking Pot:
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